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mike5051

Master of the Pit
Original poster
SMF Premier Member
Feb 7, 2015
4,210
702
New Orleans LA
Hi Folks!

I did a Boston Butt, and a rack of Baby Backs today!  Butt went on at midnight with Jeff's rub at 225°, Baby Backs wet on at 10:30 this morning with Jeff's rub.  Smoker was between 225 and 250 for over 14 hours!  I pulled the butt at 205 IT after 14 hours of smoking. 


Wrapped it in foil and towels and put it in a cooler for 1.5 hours.

Pulled Baby backs and sauced after 4.5 hours of cooking at 250°. Back on the WSM for 30 minutes.

Unwrapped the butt and it was incredible!  Juices just flowing out gloriously!


I pulled the bone out and the butt just fell apart!


Chopped/pulled, it is awesome!


Took the ribs off and wrapped until ready to slice.


Sliced em up and ready to eat!


 
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